Ingredients
Rice – 1 cup
Large coconut – 1
Refined oil – 3 tbsp
Large onion, chopped – 1
Green cardamoms – 4
Cloves – 2
Stick cinnamon – 1
Pepper corns a spring of curry leaves – 10
Turmeric – 1/2 tsp
Salt and freshly ground pepper to taste
Hard boiled eggs – 2
Method:
Wash and drain the rice. Grate the coconut and extract. 1 cup thick and 1 cup thin and 1 cup thin coconut milk. Finely chop the onion.
Heat the oil in a strong dechi and saute the onion till a light brown. Add pepper corns, cardamoms, cloves and curry leaves and fry lightly. Add the rice and fry for 2 minutes.
Add both the extractions of the coconut milk, heated, turmeric and salt and bring to a boil on high heat.
Cover and reduce heat. Cook till all the moisture is absorbed and the rice done. Fluff up gently with a fork and serve.
Garnish with sliced hardboiled eggs.

Ingredients
basmati rice – 1 cup
cream – 1/2 cup
milk – 1/2 cup
Salt to taste
Vegetable mix:
oil – 2 tbsp
capsicum, finely chopped – 1 large
onion, finely chopped – 1 large
tomato puree – 1 cup
tomato ketchup – 1 tbsp
Salt, pepper and red chilli powder to taste
ajwain – 1/2 tsp
mixed vegetables like – 2 cups

Method:
Peas, carrot, cauliflower, french beans, all diced small 2 cubes cheese greated for topping.
Pick, wash and soak the rice for half an hour. Boil in enough water and cook till just done. Strain, set aside.
Vegetables:
Heat the oil in a karahi. Fry onion and capsicum till soft. Add tomato puree alongwith the other ingredients except cheese. Cook, covered for 5 minutes.
Grease a baking dish. Spread half the rice. Top half the vegetable mix over it. Repeat once more. Cover with the cheese.
Bake in an oven preheated to 180 degree C / 360 degree F for 20 minutes.
Variation:
Spinch puree may be mixed with the rice.

Ingredients
Refined oil – 1/2 cup
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Chopped spring onion – 1/2 cup
Capsicum, chopped – 1
Peas, cooked – 1/2 cup
Boiled corn kernels – 1/4
Boiled rajma – 1/ 2 cup
Medium tomato, diced – 1
Cooked rice – 3
Diced pineapple – 1 cup
Soyabean sauce – 1 tbsp
Fish sauce – 11/2 tbsp
Salt and pepper – to taste
Palm sugar or brown sugar – 1 tbsp.

Method:
Heat the oil in a karahi. When hot add the ginger garlic paste and fry till fragrant.
Add spring onion, capsicum and peas and fry, stirring constantly. Add the corn, rajma and stir – fry. Add tomatoes and pineapple and stir for a minute.
Now, stir in the rice, soya sauce, fish sauce, salt pepper and sugar. Stir to mix well. The rice should be well coated with the sauces.
Serve hot.

Ingredients
Large red capsicums – 3
Large green capsicums – 3
Large chicken sausages – 6
Tomato – 1
Refined oil – 2 tbsp
Large onion, finely chopped – 1
Basmati rice – 100 gm
Stock or water – 375 ml
Raisins, salt and freshly ground pepper to taste – 2 tbsp.

Method:
Cut a slice off the tops of the capsicum, slice horizontally and remove the seeds. Remove the casings of the sausages and crumble the meat. Blanch the tomato, peel, deseed and chop.
Heat the oil in a karahi. Saute the onion till soft and translucent. Add the sausage meat and fry for 2 minutes. Add the rice and stir fry till well coated with oil.
Till the capsicum cups with the rice mixture and place in an oven preheated to 350 degree F / 180 degree C. Black for 20 – 25 minutes.
Serve hot with a salad.

(Son – In – Law’s Special)
Ingredients
Green coconut – 1
Shelled and dressed prawns – 1 cup
Basmati rice – 1/2 cup
Pineapple juice – 1 cup
Ginger green chilli paste – 1 tbsp
Sugar – 1 tbsp
A handful of chopped fresh coriander
Salt – to taste
Lime juice – 1 tsp
Pinch turmeric
Worcestershire sauce – 1 tbsp.

Method:
See to it that the green coconut has some tender meat in it. Cut a portion of the top of the coconut. Reserve the cut portion. Cut a slice from the bottom to enable the coconut to stand straight. The coconut seller will prepare it for you.
Pick and wash the rice and soak for 15 minutes. Add 1 cup of water to the pineapple juice and cook the rice in it till almost done. There may be some moisture still left.
Mix the rest of the ingredients with the rice and fill in the coconut. Do not pack too tightly. Join the top potion of the coconut and fix with atta dough.
Bake in a 200 degree C / 400 degree F oven for 30 – 40 minutes.
When cool enough to handle, break the top open and take the rice mixture along with some of the coconut meat. Serve hot.

Ingredients
Any good quality rice? – 125 gm
Hardboided eggs – 2
Salt and pepper – to taste
grated onion – 1/2 cup
Minced mutton or chicken – 500 gm
Raw eggs – 2
Tomato ketchup – 4 tbsp
Green chillies, chopped – 2
Worcestershire sauce – 2 tbsp
Slices bread – 4
Bread crumbs and butter for topping.
Method:
Boil the rice in salted water till done and strain. Chop the harboiled eggs and mix with the rice, adding 1/2 tsp. pepper.
Lightly saute the grated onion in 1 tsp oil. Mix the fried onion with the rest of the ingredients except bread crumbs and butter.
Lay half the mince mixture in a greased baking dish. Spread the rice mixture evenly over it. Top with the remaining mince, covering the rice completely.
Sprinkle the bread crumbs and dot with butter.
Bake in oven preheated to 350 degree F / 190 degree C for 45 minutes.
Serve hot with tomato sauce.

For the Rice :
Basmati rice – 350 gm
Large onion, chopped – 1
Oil or butter – 4 tbsp
Stock -? 700 ml
Salt – to taste
Eggs, grated cheese to taste – 2
Bread crumbs as required
Paneer, sliced, a little butter – 200 gm
For the meat balls:
Minced meat – 225 gm
Chicken or a combination of both slices of bread – 2
Egg yolk – 1
Grated cheese – 2 tbsp
Salt – to taste
Grated nut meg, a little flour – 1/4 tsp
Oil – for frying.
For the sauce:
Button mushrooms, finely chopped – 6-8
Oil – 2 tbsp
Cornflour – 1 tsp
Brandy (optional) – 1/4 cup
Stock – 1 cup
Rice:
Soak the rice for half an hour, saute the onion in oil till transparent. Add the well drained rice and stir – fry till the rice has a parched look. Add a little salt and hot stock. Stir gently, cover when it comes to a boil and lower heat when the water gets absorbed and holes appear on the surface. Stir once with a light hand and let it remain on very low heat till done.
Remove from heat, blend in the eggs and cheese. Spread out rice on an oiled tray to cool.
Meat balls:
Use very fine mince, soak the bread in milk, the squeeze dry. Mix the mince, bread, egg yolk, cheese, salt and nutmeg, using wet fingers prepare walnut sized balls. Dredge the balls with flour and deep fry in hot oil until golden.
Sauce:
Heat the oil. Saute the mushrooms for a few minutes. Add the flour and stir fry for one minute. Sprinkle the mushrooms with the brandy, if using, and let it evaporate. Add the hot stock and continue cooking until the sauce has thickened.
The finale:
Take a high sided baking dish; grease and lightly dust with bread crumbs. Line the bottom and the sides with the rice reserving some of it.
Fill the dish with alternate layers of meat balls, mushroom sauce and paneer slices (these can be very slightly sprinkled with pepper) and grated cheese to taste.
Cover with the reserved rice, sprinkle with bread crumbs and dot a little butter on top.
Bake in an oven preheated to 400 degree F / 200 degree C for 25 – 30 minutes.
Unmould, cut in wedges and serve hot accompanied by a green salad.

Topping:
Castor sugar – 1 tsp
Small tin of pineapple – 1
Walnut halves – 6
Glace cherries, halved – 6
Loaf:
Minced mutton – 1 kg
Cooked rice – 2 cups
Milk – 1/2 cup
Minced onion – 1/2 cup
Salt – 2 tsp
Freshly ground pepper – 1 tsp
Eggs – 2
Worcestershire sauce – 2 tbsp
Tomato puree – 1/2 cup
Chilli sauce – 1 tsp

Method:
Take a square or circular baking pan. Line with grease proof paper, sprinkle the castor sugar. Place the pineapple rings decoratively in it. If necessary, cut the pineapple to fit. Fill up the gaps with walnuts and glace cherries. Refrigerate till needed.

Loaf:
See to it that the mince is finely ground and lean. Mash the rice coarsely.
In a bowl, mix all ingredients. Spoon mixture over the pineapple in the baking dish. Level top.
Bake in 350 degree F / 180 degree C oven for 11/2 hours. Check after an hour and continue cooking till well done.
For easier serving, let the loaf stand at room temperature for 5 minutes; pour off and discard drippings, if any. With spatula, loosen meat loaf from pan; invert onto a platter. The pineapple side is now on top.
Cut and serve hot. Tastes good cold as well.